I love thai curry but the coconut milk can really be deceiving in terms of fat content so I started making mine using soy milk, soy cream & coconut essence!
Start off by getting some rice going and then dry frying some slices of tofu on a tefal coated or hot cast iron pan. Wait until the pan is hot before you put them on & then wait until they are brown and flip over easily. Throw them in the curry pot as soon as they’re done & they can start soaking up the curry flavour!
Meanwhile put a large pot on the stove & add in:
- 1 Tablespoon Curry Paste
- 1 clove minced garlic
- 1 Tablespoon minced ginger
- 1 small minced chilli
- splash of soy milk
Stir around with a wooden spoon until the curry paste is dissolved. Add in most of the rest of the container of soy milk (about the equivalent of 2 cans).
You’ll also want to dry fry some onions, mushrooms & peppers. Just get them a little black on the edges, they are nice when they retain some crispness. Again just throw them into the pot as they’re done. In the meantime work on the flavour of the curry.
Add in:
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- a sprinkle of salt
- 1 teaspoon coconut essence
- 2 Tablespoons soy cream
Add in any veg you like – I use this amazing stir fry bag that I get in my vegbox delivery from calabaza growers near sutton! I’m not even sure all of what’s in it, it’s different every time. Definitely a whole bunch of leafy greens; kale, chard, spinach, broccoli. Sometimes I boil some potato, sweet potato, squash or pumpkin as well.
Taste the curry; it’s all a balance… if it’s too spicy add salty or sweet (soy, sugar, salt), if it’s too sweet add spicy or salty (can use cayenne pepper as an easy spice maker or stir a little curry paste around with some water and pour that in), if it’s too salty add spicy or sweet, if it’s just too much add in more soy milk, maybe a bit more coconut – it’s all up to you to decide!
Cut up some fresh coriander (cilantro), cashews, spring onion & wedges of lime. Put a scoop of rice in the bowl, pour the curry on top, sprinkle the nuts, herbs & spring onion on top and squeeze the lime all over. Enjoy! Once it’s ready